Braised beef with goji berries and jujubes is a classic dish in the Chinese culinary lexicon. It’s a mild and comforting dish with a hint of sweetness. Serve as part of a multi-dish meal or spooned over rice.
Looking for more recipes from Around the World with Beef? Just click…
Braised Beef Shank with Goji Berries and Jujubes
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 mins
- Yield: Serves 6 1x
Ingredients
2 lb (1 kg) Beef Centre Cut Shank, 1½-inch (4 cm) thick pieces
4-inch (10 cm) piece gingerroot (unpeeled), halved lengthwise and smashed
⅓ cup (75 mL) Shaoxing or Chinese cooking wine
2 bay leaves
Salt
1 lb (500 g) Chinese white radish or daikon, trimmed and peeled
2 tbsp (30 mL) dried goji berries, rinsed
8 dried jujubes (Chinese dates), rinsed
Green onions, thinly sliced (optional)
Instructions
- Score around the perimeter of each shank 5 or 6 times with a sharp knife, just barely cutting into the meat (this prevents the meat from curling). Place the beef in a large pot and add water to cover by about 3 inches (8 cm). Bring to a boil over high heat; reduce heat and boil for 5 minutes, skimming off any scum that rises to the top.
- Drain beef and rinse well under cold, running water. Trim the meat from the bones and cut into 1½-inch (4 cm) pieces, reserving bones. Clean the pot.
- Return beef and bones to the pot; add just enough water to cover the meat. Bring to a boil over high heat and skim off any scum that rises to the top. Add gingerroot, wine, bay leaves and 1 tsp (5 mL) salt. Cover, reduce heat to low and simmer for 2½ hours, skimming periodically.
- Meanwhile, cut the radish into 1-inch (2.5 cm) cubes. Place in a saucepan and add just enough water to cover. Bring to a boil over high heat; boil for 1 minute. Drain and rinse under cold, running water.
- Add radish, goji berries and jujubes to beef. Increase heat to high and bring to a boil; reduce heat and simmer, uncovered, for about 30 minutes, until liquid is slightly reduced; beef and radish are tender.
- Discard bones, gingerroot and bay leaves. Season to taste with salt. Ladle into bowls and serve garnished with green onions, if desired.
Notes
At the end of simmering in step 5, the liquid should cover the ingredients by about 1 inch (2.5 cm) and should have a light salty flavour. You may need to simmer for a shorter or longer time depending on your stove, size of the pot and the amount of liquid added throughout the cooking process.
